KR20170074655A - Method for processing dried croaker containing natural material and product thereof - Google Patents

Method for processing dried croaker containing natural material and product thereof Download PDF

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KR20170074655A
KR20170074655A KR1020150184196A KR20150184196A KR20170074655A KR 20170074655 A KR20170074655 A KR 20170074655A KR 1020150184196 A KR1020150184196 A KR 1020150184196A KR 20150184196 A KR20150184196 A KR 20150184196A KR 20170074655 A KR20170074655 A KR 20170074655A
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green tea
powder
gulbi
dried
natural
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류동준
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류동준
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
    • Y02A40/51—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture specially adapted for storing agricultural or horticultural products
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명의 천연재료를 함유한 굴비 가공방법은, 탈수한 소금에 녹차분말, 표고버섯분말, 함초분말, 울금분말로 이루어진 천연재료를 10:1의 비율로 함유하여 굴비의 속살에 염장한 후 해풍에 건조할 경우 녹차, 표고버섯, 함초, 울금의 맛이 깊게 스며듬으로써 기능성을 증진시켜 굴비의 고유의 맛, 색, 식감, 풍미가 더욱 깊고 조화롭게 어우러져 먹는 이로 하여금 그 만족도를 높이고, 기호도 및 건강을 증진시킬 수 있는 것이다.The method for processing gulbi comprising a natural material according to the present invention is characterized in that the dehydrated salt contains a natural material consisting of green tea powder, mushroom powder, shiitake mushroom powder, green tea powder, and ganoderma powder at a ratio of 10: 1, , It enhances the functionality by penetrating deeply the taste of green tea, shiitake mushroom, green tea, and ugum to enhance the satisfaction of the person who eats the original flavor, color, texture and flavor of the gulbi. .

Description

천연재료를 함유한 굴비 가공방법{Method for processing dried croaker containing natural material and product thereof} TECHNICAL FIELD The present invention relates to a method for processing natural cocoa,

본 발명은 천연재료를 함유한 굴비 가공방법에 관한 것으로서, 더욱 상세하게는 주성분 탈수 소금에 녹차분말, 표고버섯분말, 함초분말, 울금분말로 이루어진 천연재료를 일정한 비율로 혼합하여 굴비를 염장 및 해풍 건조시킴으로써 기능성을 증진시킨 천연재료를 함유한 굴비 가공방법에 관한 것이다.More particularly, the present invention relates to a method for processing natural ingredients, and more particularly, to natural ingredients comprising green tea powder, shiitake mushroom powder, green tea powder, The present invention relates to a method of processing a culinary material containing a natural material having improved functionality by drying.

굴비는 조기를 소금에 염장을 한 후 이를 건조하여 말린 것을 말한다. 이러한 굴비는 오랜 시간 보관이 가능하며, 맛과 영양이 뛰어나서 많은 사람에게 애용 받는 전통 식품으로 구이, 찜, 양념 조림 등 여러 형태의 조리방법에 의해 조리되어 섭취된다. 오늘날에도 굴비는 전통 수산식품으로서 기호도가 더욱 높아져 소비량이 매년 급격하게 증가되고 있다.Cucumber is a salt that is salted early, dried and dried. These culinary herbs are preserved for a long time, and they are cooked and cooked by various types of cooking methods such as grilled, steamed, sautéed, and so on. Today, even in the past, cucumber has become more popular as a traditional seafood, and its consumption is rapidly increasing every year.

조기류에는 참조기(Larimichthys polyactis, Yellow croaker)를 비롯하여 수조기, 보구치, 부세 등이 있으며, 이중 널리 알려진 영광굴비는 참조기만으로 가공하고 있다.There are reference instruments (Larimichthys polyactis, Yellow croaker) in early flowering, watering, boguchi, and taxa.

제주도 남서쪽에서 중국 상하이 동남쪽에 걸쳐진 근해에서 월동을 한 참조기가 산란을 위해 북상을 하는데 4월 곡우, 사리경에 전남 영광군 법성포 근해인 칠산어장에서 알이 가득찬 참조기가 어획되었다. 그러나 근래에 들어 어구의 발달과 남획으로 칠산어장까지 올라오지 못하고, 제주도 남서해역에서 어획한 조기로 굴비를 가공하고 있으며, 법성포 지역에서 영광굴비를 가공하는 업체가 늘어가고 생산량도 증가하여 지역경제에 큰 영향을 미치고 있다.In the southwestern part of Jeju Island, a reference vessel that has been wintering in the offshore area of Shanghai, south of China, is heading north for spawn. In April, a reference guide full of eggs was caught at Chilsoon fishing ground near Yeonggwang, Yeonggwang, South Jeolla Province. In recent years, however, the development of fishing gear and overfishing have failed to reach the fishing grounds of the Chilsoon Fisheries, and they have been processing the culm bowls early in the southwestern waters of Jeju Island. It has a big influence.

굴비를 제조하기 위한 조기의 염장방법에는 소금을 그대로 조기에 버무려 염장을 하는 섭간법(건염법)과 소금을 물에 녹인 염수에 조기를 담가 염장을 하는 물간법이 있다.Early salting methods for making culinary herbs include the intercalation method (salting method) in which salting is carried out as early as it is, and the water intercalation method in which the salting is carried out by immersing the salt in the salted water in an early stage.

섭간법에 의한 염장 방법은 조기의 아가미 속에 가득히 염장용 소금을 넣고 조기의 몸 전체에 염장용 소금을 골고루 뿌린 다음 염장용기에 담아 소정의 시간 동안 절인다. 보통 염장시간은 크기가 작은 조기의 경우에는 약 10시간을 행하고, 크기가 큰 조기에 대해서는 약 20시간 행한다.The salting method according to the intervention method is to put salting salt in the early gills, sprinkle salted salt evenly throughout the premature body, and then put it in the salting vessel and bake for a predetermined time. Usually, the salting time is about 10 hours in the case of early small size, and about 20 hours in early large size.

섭간법을 적용한 특허기술로 대한민국 등록특허 제 0807298호에 자반생선의 제조방법이 개시되어 있다. 하지만, 상기 특허의 제조방법과 같이 섭간법으로 굴비를 제조하는 경우 소금으로 절이는 과정에서 조기가 공기와 접촉해 있기 때문에 산패현상이 일어나 품질을 저하시킬 수 있는 문제점이 있다.Korean Patent No. 0807298 discloses a method for producing a fish with a patented technology using an intervention method. However, when the culverte is manufactured by the intervention method as in the manufacturing method of the above patent, since the early stage is in contact with the air during the process of salting out, acid corrosion may occur and the quality may be deteriorated.

한편, 본 발명과 관련된 종래기술은 대한민국 특허공개 10-2003-3681(천연재료를 함유한 굴비 가공방법)은 녹차, 뽕잎, 솔잎, 은행잎, 인삼, 홍차외 한약재 중에서 선택된 천연재료에 추출물 또는 분말을 함유시키고, 맥반석 또는 게르마늄을 적용한 굴비의 가공방법에 관한 것이다.On the other hand, in the prior art related to the present invention, Korean Patent Laid-Open Publication No. 10-2003-3681 (a method of processing culinary processing containing natural materials) is characterized in that an extract or powder is added to a natural material selected from green tea, mulberry leaf, pine leaf, gingko leaf, ginseng, And a method of processing a gulbi, to which elvan or germanium is applied.

대한민국 특허등록 10-454705(냄새가 제거된 건어물의 제조방법)은 솔잎분쇄액을 어류에 정치시킨후 건조하여 비린내를 제거하는 방법이다.Korean Patent Registration No. 10-454705 (method of producing dried fish with deodorized smell) is a method in which the crushed pine leaf is allowed to stand in fish and dried to remove fishy flesh.

대한민국 특허공개 10-2004-36854(천연 폴리페놀을 함유한 굴비)는 포도, 사과, 녹차, 방아, 모과, 감, 솔잎등으로부터 폴리페놀 추출액을 얻어 염장된 굴비에 폴리페놀을 주사한 것에 대한 것이고, 한국특허공개 10-2004-67921(폴리페놀을 가미한 고추장굴비)은 녹차추출물로부터 폴리페놀을 용출하여 굴비에 침투시켜 조기살을 분리하고 에탄올에 침지한 후 마늘즙을 혼합한 굴비에 대한 것이고, 대한민국 특허공개 10-2004-10984(녹차 참굴비)는 녹차분말을 소금에 혼합하여 조기에 염장하는 방법에 대한 것이고, 대한민국 특허공개 10-2003-89380(약초굴비 제조방법)는 독성분이 제거된 해수로 각종 약초를 제독시킨후 약초굴비를 제조하는 방법에 대한 것이고, 대한민국 특허공개 10-2002-32502(허브굴비의 제조방법)는 천연허브 민트, 레몬, 밤, 그라스, 바질등을 염장한 조기와 혼합하여 비린내를 제거하는 방법에 대한 것이고, 대한민국 특허공개 10-2003-26186(천연황토와 참대나무통을 이용한 생선 가공방법)은 조기를 염장한 후 소성한 황토로부터 지장수를 얻고, 한약재추출물을 지장수에 첨가하여 대나무통의 조기에 첨가하여 비린내를 제거하는 것에 대한 것이고, 대한민국 등록특허 제 0937933호(황금 울금굴비의 가공방법)은 울금과 치자 성분을 조기에 침투시켜 건강에 유용하고 울금 본래의 특유의 색인 황금색을 굴비에 유지시킬 수 있는 방법에 대한 것을 제시하고 있으나, 상기 종래기술들은 본 발명과는 기술적 구성이 다른 것 들이다.Korean Patent Laid-Open Publication No. 10-2004-36854 (culinary containing natural polyphenols) refers to a polyphenol extract obtained from grapes, apples, green tea, mushrooms, persimmons, persimmons and pine needles, , Korean Patent Laid-Open Publication No. 10-2004-67921 (pepper paste with added polyphenols) is a method for extracting polyphenols from green tea extract, penetrating into the cucumber, separating premature flesh, immersing in ethanol, and then mixing garlic juice. Korean Patent Laid-open Publication No. 10-2004-10984 (green tea mugwort) relates to a method of mixing green tea powder with salt and early salting, and Korean Patent Laid-Open Publication No. 10-2003-89380 (method of preparing herb gulbi) Korean Patent Application Publication No. 10-2002-32502 (Method for preparing herb caviar) is a method for producing herb caviar after decontaminating various herbs, and a method for preparing a herb caviar containing a natural herb mint, lemon, chestnut, Korean Patent Laid-Open Publication No. 10-2003-26186 (fish processing method using natural loess and bamboo vat) is a method for removing seaweed from fired yellow loam after salting at early stage, Korean Patent No. 0937933 (processing method of golden gill gulbi) is intended for early penetration of gulgum and ginger powder, which is useful for health, Although the present invention provides a method for maintaining a unique index golden color in a culver, the above conventional techniques are different from the present invention in technical structure.

즉, 상술한 굴비의 제조방법들은 나름대로의 장점을 가지고 있으나, 굴비의 대중화를 위하여 보다 특성화된 다양한 가공방법이 절실히 요구되고 있는 실정이다.That is, although the above-described methods for producing gulbi have their own advantages, various specialized processing methods for the popularization of gulbi are in desperate need.

본 발명의 목적은 기존의 제반 문제점들을 감안하여 이를 해결하고자 제안된 것으로서, 기능성을 증진시켜 굴비의 고유의 맛, 색, 식감, 풍미가 더욱 깊고 조화롭게 어우러져 먹는 이로 하여금 그 만족도를 높이고, 기호도 및 건강을 증진시킬 수 있는 천연재료를 함유한 굴비 가공방법을 제공하는데 있다.It is an object of the present invention to propose a solution to this problem in view of the problems of the prior art and to improve the functionality so that the original taste, color, texture and flavor of the gulbi are deeply and harmoniously mixed, And a method of processing a culinary herb containing a natural material capable of promoting culm.

상기 기술적 과제를 해결하기 위한 본 발명의 실시예에 따른 천연재료를 함유한 굴비 가공방법은, 녹차잎을 세척하여 100℃의 끊는 물에 30초간 데친 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 녹차분말형성단계; According to another aspect of the present invention, there is provided a method of processing a natural material comprising the steps of: washing green tea leaves with water for 30 seconds at 100 < 0 > C, drying the leaves for 10 days in a sunny state, Ground green tea powder forming step;

표고버섯을 세척하여 얇은 슬라이스 형태로 썰은 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 표고버섯분말형성단계; Shiitake mushrooms were washed and sliced into thin slices, dried in the sun for 10 days, and finely ground to produce mushroom powder;

함초를 세척하여 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 함초분말형성단계; Washing the green tea leaves and drying them evenly in the sun for 10 days, followed by finely ground green basil powder;

울금을 세척하여 얇은 슬라이스 형태로 썰은 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 울금분말형성단계; It is washed, cut into thin slices, dried in the sun for 10 days, and finely ground;

상기 녹차분말, 표고버섯분말, 함초분말, 울금분말의 천연재료와 탈수한 소금을 1:10 비율로 동시 용기에 넣고 하루에 2-3 차례씩 일주일간 반복으로 섞음으로써 소금에 녹차, 표고버섯, 함초, 울금 맛을 우러낸 천연재료혼합단계; The green tea powder, the mushroom powder, the green tea powder, the natural material of the powder and the dehydrated salt were put into a simultaneous container at a ratio of 1:10, and the mixture was repeated 2-3 times a day for one week. Mixing of natural materials, flavored with green tea and turmeric;

굴비의 속살에 상기 천연재료가 혼합된 소금을 염장한 후 굴비의 크기 및 중량에 따라 상온에서 4-12시간 동안 녹차, 표고버섯, 함초, 울금의 맛이 깊게 스며들게 하는 염장단계; 및 Salting the salt mixed with the above natural ingredients in the fresh water of the gulbi, and salting the taste of green tea, shiitake mushroom, green tea, and ugum for 4-12 hours at room temperature according to the size and weight of the gulbi; And

상기 염장된 굴비를 10마리 또는 20마리 단위로 엮어서 맑은 물에 3회 이상 세척한 후 건조대에 걸어서 자연 해풍에 의해 일정한 기간 동안 건조시키는 해풍건조단계로 이루어진 것을 특징으로 한다.Drying the dried gulbi in a size of 10 or 20 grains, washing it in clear water three times or more, hanging it on a drying table, and drying it for a predetermined period by natural sea breeze.

본 발명의 천연재료를 함유한 굴비 가공방법은 주성분 소금에 녹차분말, 표고버섯분말, 탈수한 소금에 녹차분말, 표고버섯분말, 함초분말, 울금분말로 이루어진 천연재료를 10:1의 비율로 함유하여 굴비의 속살에 염장한 후 해풍에 건조할 경우 녹차, 표고버섯, 함초, 울금의 맛이 깊게 스며듬으로써 기능성을 증진시켜 굴비의 고유의 맛, 색, 식감, 풍미가 더욱 깊고 조화롭게 어우러져 먹는 이로 하여금 그 만족도를 높이고, 기호도 및 건강을 증진시킬 수 있는 효과가 있다.The method for processing gulbi containing natural materials according to the present invention is characterized in that a natural material consisting of green tea powder, shiitake powder, dehydrated salt green tea powder, shiitake mushroom powder, green tea powder, When dried in a sea breeze after salting in a gulbi, the flavor of green tea, shiitake mushroom, green tea, and ugum is deeply penetrated to enhance the functionality, and the unique flavor, color, texture and flavor of the gulbi are deeply and harmoniously mixed together. It is possible to increase the degree of satisfaction, and to improve the preference and health.

이하, 본 발명의 천연재료를 함유한 굴비 가공방법에 대하여 상세히 설명한다.Hereinafter, a method of processing a culinary process containing a natural material of the present invention will be described in detail.

본 발명의 천연재료를 함유한 굴비 가공방법은, 녹차잎을 세척하여 100℃의 끊는 물에 30초간 데친 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 녹차분말형성단계; 표고버섯을 세척하여 얇은 슬라이스 형태로 썰은 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 표고버섯분말형성단계; 함초를 세척하여 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 함초분말형성단계; 울금을 세척하여 얇은 슬라이스 형태로 썰은 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 울금분말형성단계; 상기 녹차분말, 표고버섯분말, 함초분말, 울금분말의 천연재료와 탈수한 소금을 1:10 비율로 동시 용기에 넣고 하루에 2-3 차례씩 일주일간 반복으로 섞음으로써 소금에 녹차, 표고버섯, 함초, 울금 맛을 우러낸 천연재료혼합단계; 굴비의 속살에 상기 천연재료가 혼합된 소금을 염장한 후 굴비의 크기 및 중량에 따라 상온에서 4-12시간 동안 녹차, 표고버섯, 함초, 울금의 맛이 깊게 스며들게 하는 염장단계; 및 상기 염장된 굴비를 10마리 또는 20마리 단위로 엮어서 맑은 물에 3회 이상 세척한 후 건조대에 걸어서 자연 해풍에 의해 일정한 기간 동안 건조시키는 해풍건조단계로 이루어진다.The method for processing gulbi containing natural materials according to the present invention is characterized in that green tea leaves are washed, boiled for 30 seconds in boiling water at 100 ° C, dried in sunlight for 10 days, and then finely ground green tea powder; Shiitake mushrooms were washed and sliced into thin slices, dried in the sun for 10 days, and finely ground to produce mushroom powder; Washing the green tea leaves and drying them evenly in the sun for 10 days, followed by finely ground green basil powder; It is washed, cut into thin slices, dried in the sun for 10 days, and finely ground; The green tea powder, the mushroom powder, the green tea powder, the natural material of the powder and the dehydrated salt were put into a simultaneous container at a ratio of 1:10, and the mixture was repeated 2-3 times a day for one week. Mixing of natural materials, flavored with green tea and turmeric; Salting the salt mixed with the above natural ingredients in the fresh water of the gulbi, and salting the taste of green tea, shiitake mushroom, green tea, and ugum for 4-12 hours at room temperature according to the size and weight of the gulbi; And a sea breeze drying step in which the salted gulbi is weighed in units of 10 or 20 units, washed in clear water three times or more, placed on a drying stand, and dried for a predetermined period by natural sea breeze.

여기서, 상기 탈수한 소금이 30㎏일 경우 녹차분말 3㎏, 표고버섯분말 3㎏, 함초분말 3㎏, 울금분말 3㎏씩 혼합하여 10:1의 비율을 마추는 것이 바람직하다.When the dehydrated salt is 30 kg, it is preferable to mix 3 kg of green tea powder, 3 kg of mushroom powder, 3 kg of green tea powder, and 3 kg of urogenic powder to make a ratio of 10: 1.

이때, 상기 녹차는 어린 잎을 따서 증기나 화열로 가열하여 효소 활동을 중지시켜 산화하지 않도록 하여 녹색을 유지시킨 것으로 동의보감에서 부작용이 없고 소화를 도우며 이뇨작용, 항암작용, 고혈압예방, 숙취제거, 혈액순환, 노화억제, 충치예방 등에 효과가 있다고 한다. 녹차의 성분은 카페인을 주로 하는 푸린염기, 탄닌산, 단백질, 아미노산, 아마이드와, 탄수화물로서 당, 덱스트린, 녹말, 셀룰로오스, 펙틴과, 식물색소로서 엽록소, 카로티노이드, 플라보놀유도체, 안토시안과, 정유, 수지류, 유기산, 효소, 비타민, 무기성분등으로 되어 있다. 탄닌산은 차의 쓴 맛, 떫은 맛의 원인이 되는 성분으로 수렴작용과 지혈작용을 한다. 아미노산은 차의 단맛과 관계가 있으며 정유의 향기성분과, 엽록소, 비타민 C와 미네랄류, 칼륨, 칼슘, 망간, 불소 등을 함유하고 있는 것으로 알려져 있다.At this time, the green tea leaves the green leaves by heating the leaves with steam or pyrolysis to stop the enzymatic activity and not to oxidize the green leaves. There is no side effect in Dong-Bo's sensation and helps digestion. Diuretic action, anti-cancer action, prevention of hypertension, Circulation, anti-aging, and prevention of tooth decay. The components of tea are green tea, green tea, tannic acid, protein, amino acid, amide, which are mainly caffeine, and carbohydrates such as sugar, dextrin, starch, cellulose, pectin, chlorophyll, carotenoid, flavonol derivative, anthocyanin, Organic acids, enzymes, vitamins, and inorganic components. Tannic acid is a component that causes the bitter taste and bitter taste of tea. Amino acids are related to the sweetness of tea, and it is known that it contains essential oil fragrance, chlorophyll, vitamin C and minerals, potassium, calcium, manganese and fluoride.

상기 표고버섯은 활엽수에 기생하는 담자균류 느타릿과 잔버섯 속 혹은 표고 속으로 분류되는 버섯으로, 열량이 높고 단백질과 비타민의 함량이 많을 뿐만 아니라 강장, 이뇨, 고혈압, 신장염, 신경쇠약, 불면증, 천식, 위궤양 등의 치료에 효능이 있고, 각종 미네랄과 식이섬유를 함유하고 있는 것으로 알려져 있다.The shiitake mushroom is high in calories, high in protein and vitamin content, and has a high content of protein, diuretic, hypertension, nephritis, nervous breakdown, insomnia, Asthma, gastric ulcer, etc. It has been known to contain various minerals and dietary fiber.

상기 함초는 우리나라 서해안 개펄에 자라는 한해살이 풀로 우리말로는 퉁퉁마디라고 부르며, 전체 모양이 산호를 닮았다 하여 산호초라고도 한다. 함초에는 소금을 비롯, 바닷물에 녹아 있는 모든 미량 원소가 농축되어 있으므로 맛이 짜고 무게가 많이 나간다. 중국 최고의 의학책인 <신농본초경>에는 "함초"로 일본의 <대화본초>에는 "신초(神草) 또는 "복초(福草)" "염초(鹽草)"로 기록되어 있는 이 풀은 몸 안에 쌓인 독소와 숙변을 없애고, 암, 자궁근종, 축농증, 고혈압, 저혈압, 요통, 당뇨병, 기관지천식, 갑상선 기능저하, 갑상선 기능항진, 피부병, 관절염 등 갖가지 난치병에 탁월한 치료효과를 지니고 있는 놀라운 약초이다. 함초는 육지에 자라면서도 바닷물 속에 들어 있는 갖가지 미네랄과 효소 성분이 농축되어 들어 있다. 바닷물에는 칼슘, 칼륨, 마그네슘, 철, 요드, 인 등 수십 가지의 미량원소와 갖가지 독소와 효소가 녹아 있는데 함초는 인체에 유익한 미량 원소와 효소를 흡수하면서 자란다. 함초가 간직한 소금기는 식물이 머금은 소금으로서 천일염에 비해 깨끗하며, 가공 소금(정제염)에 비해 깨끗할 뿐만 아니라 미네랄이 풍부하고 맛 또한 우수하다. 함초의 나트륨은 소금처럼 짜고 쓴맛이 아니라 짭짜름하면서도 뒷맛이 깔끔하다.The above-mentioned green tea is an annual plant which grows in the coastal waters of the west coast of Korea, and is called "Tengtungmadi". It is also called a coral reef because its whole shape resembles a coral. Because all the trace elements dissolved in seawater including salt are enriched in the green tea, taste is weighed and it becomes a lot of weight. This grass, which is recorded as "green tea" in Chinese medicine's best medicine book, "Hamcho" in Japan, and "Shincho" or "Fukusa" and " It is an amazing herb that has excellent therapeutic effect for various intractable diseases such as cancer, uterine myoma, sinusitis, hypertension, hypotension, back pain, diabetes, bronchial asthma, hypothyroidism, hyperthyroidism, skin disease and arthritis. There are dozens of trace elements such as calcium, potassium, magnesium, iron, iodine, phosphorus, and various toxins and enzymes dissolved in the seawater. It is grown by absorbing trace elements and enzymes which are beneficial to the human body. The salt of the plant is the salt of the plant, which is cleaner than the salt of the sun and is cleaner than the processed salt As well as minerals, abundant and delicious also excellent. Salicornia is a sodium salt but not as salty, bitter salty aftertaste is jjareum tidy.

상기 울금은 우리나라에서는 생강목 생강과의 한해살이 풀인 강황(姜黃/薑黃)의 덩이뿌리를 그대로 또는 주피를 제거하고 쪄서 말린 것을 말하며 생김새는 잎은 파초나 칸나처럼 긴 타원형이며 두 줄기로 뻗어 다자란 높이가 1~1.5m 가량이고 뿌리는 생강과 같으며 늦여름에 꽃이 핀다. 본초강목과 동의보감 등의 고서에서 "울금은 간장의 해독을 촉하고 담즙분비 및 이혈 작용이 뛰어나다"고 기록되어 있다. 특히 그 주요성분 중 디케톤 화합물인 커큐민(curcumin)은 항암효과가 뛰어난 것으로 알려져 있으며 항종양, 항산화, 항아밀로이드와 항염증 등의 작용이 있다. 또한, 커큐민은 산화에 의한 DNA 손상과 산화를 억제하고, 항산화 작용과 자유 라디칼의 청소부 역할을 한다. 그리고 커큐민이 알츠하이머 발병의 원인으로 꼽히는 뇌내 플라크의 생성을 억제하고, 이미 생성된 플라크는 파괴하는 효능을 지니고 있는 것으로 알려져 있다.In Korea, it is the annual root of ginger, ginger and ginger. The root of ganghwang (姜黄 / 薑黄) is removed as it is, or steamed and dried. The shape of the ginger is long elliptical like a pacho or a canna. Is about 1 ~ 1.5m, the roots are like ginger, and flowers bloom in late summer. In herbs such as Prussian gangmok and Dongbokgam, it is reported that "Ulgum facilitates the detoxification of the liver and has excellent bile secretion and hemicidal action." Among them, curcumin, a diketone compound, is known to have excellent anticancer effect, and has anti-tumor, antioxidant, anti-amyloid and anti-inflammatory effects. In addition, curcumin inhibits DNA damage and oxidation by oxidation, and acts as a scavenger of antioxidant and free radicals. It is known that curcumin inhibits the production of plaques in the brain, which is considered to be the cause of Alzheimer's disease, and destroys plaques that have already been produced.

따라서, 본 발명의 탈수한 소금에 녹차분말, 표고버섯분말, 함초분말, 울금분말로 이루어진 천연재료를 10:1의 비율로 함유하여 굴비의 속살에 염장한 후 해풍에 건조할 경우 녹차, 표고버섯, 함초, 울금의 맛이 깊게 스며듬으로써 기능성을 증진시켜 굴비의 고유의 맛, 색, 식감, 풍미가 더욱 깊고 조화롭게 어우러져 먹는 이로 하여금 그 만족도를 높이고, 기호도 및 건강을 증진시킬 수 있는 것이다.Therefore, when the dehydrated salt contains natural materials consisting of green tea powder, shiitake mushroom powder, green tea powder, and wool powder at a ratio of 10: 1, , Hamcho, and ugum to enhance the functionalities by deeply penetrating the flavor of the gulbi. The unique flavor, color, texture and flavor of the gulbi are deeply and harmoniously harmonized, thereby enhancing the satisfaction and enhancing taste and health.

즉, 녹차, 표고버섯, 함초, 울금은 탈수한 소금과 1:10 비율로 혼합되어 굴비의 속살에 염장될 경우 맛과 향이 서로 잘 어울려 영양분은 물론 풍미를 한층 더 높여줄 뿐만 아니라, 녹차, 표고버섯, 함초, 울금이 지니고 있는 효능에 의해 성인병 예방에도 탁월한 효과를 주게 된다.In other words, green tea, shiitake mushroom, green tea, and urogum are mixed with dehydrated salt at a ratio of 1:10, and when they are salted in the inside of a gulbi, the taste and aroma are well matched to not only increase nutrition and flavor, Mushrooms, green tea, and Ulgum have an excellent effect to prevent adult diseases.

<실시예> 천연재료를 함유한 굴비 가공방법<Examples> A method of processing a gulbi containing a natural material

녹차분말, 표고버섯분말, 함초분말, 울금분말의 천연재료와 탈수한 소금을 1:10 비율로 동시 용기에 넣고 하루에 2-3 차례씩 일주일간 반복으로 섞음으로써 소금에 녹차, 표고버섯, 함초, 울금 맛을 우러낸 천연재료를 굴비의 속살에 염장한 후 굴비의 크기 및 중량에 따라 상온에서 4-12시간 동안 녹차, 표고버섯, 함초, 울금의 맛이 깊게 스며들게 하고, 상기 염장된 굴비를 10마리 또는 20마리 단위로 엮어서 맑은 물에 3회 이상 세척한 후 건조대에 걸어서 자연 해풍에 의해 일정한 기간 동안 건조되도록 천연재료를 함유한 굴비를 가공하였다.Green tea powder, shiitake mushroom powder, green tea powder, ugly powder natural material and dehydrated salt were put into a simultaneous container at a ratio of 1:10, and they were repeatedly mixed for 2-3 times a day for one week to prepare green tea, shiitake mushroom, , And salted natural ingredients which are flavored with gruel, and after 4-12 hours at room temperature according to the size and weight of the gruel, the taste of green tea, shiitake mushroom, green tea, and gruel are deeply impregnated and the salted gruel 10 or 20 grains were weighed, cleaned more than 3 times in clear water, placed on a drying rack, and processed into a culinary containing natural ingredients to be dried for a certain period of time by natural sea breeze.

<비교예 1> 일반 굴비의 가공&Lt; Comparative Example 1 >

녹차분말, 표고버섯분말, 함초분말, 울금분말을 넣지 않은 것을 제외하고는 상기 실시예와 동일하게 굴비를 가공하였다.Green tea powder, shiitake mushroom powder, green tea powder, and corn powder were not added.

<비교예 2> 일반 굴비의 가공&Lt; Comparative Example 2 >

녹차분말을 넣지 않은 것을 제외하고는 상기 실시예와 동일하게 굴비를 가공하였다.Except that green tea powder was not added.

<비교예 3> 일반 굴비의 가공&Lt; Comparative Example 3 >

표고버섯분말을 넣지 않은 것을 제외하고는 상기 실시예와 동일하게 굴비를 가공하였다.The cucumber was processed in the same manner as in the above example, except that the mushroom powder was not added.

<비교예 4> 일반 굴비의 가공&Lt; Comparative Example 4 >

함초분말을 넣지 않은 것을 제외하고는 상기 실시예와 동일하게 굴비를 가공하였다.The cucumber was processed in the same manner as in the above example, except that the green tea powder was not added.

<비교예 5> 일반 굴비의 가공&Lt; Comparative Example 5 >

울금분말을 넣지 않은 것을 제외하고는 상기 실시예와 동일하게 굴비를 가공하였다.The culverts were processed in the same manner as in the above example, except that the urophyll powder was not added.

<실험예> 굴비의 관능 검사 결과<Experimental Example> Sensory evaluation of gulbi

본 실험예에서는 성인 남녀 30명에게 상기 실시예, 비교예 1 내지 5에서 제조된 굴비를 시식하게 한 후, 색, 맛, 식감, 풍미, 종합적인 기호도에 대하여 관능검사를 실시하였다.In the present experimental example, the sensory evaluation of the color, taste, texture, flavor, and overall acceptability of the culinary flour prepared in Examples and Comparative Examples 1 to 5 was conducted on 30 adult males and females.

관능검사의 결과는 색, 맛, 식감, 풍미 및 종합적인 기호도에 대하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 평균값으로 나타내었다.The results of the sensory evaluation were rated according to the criteria (5 - very good, 4 - good, 3 - average, 2 - bad, 1 - very bad) for color, taste, texture, And the average value.

평가항목Evaluation items 색color 맛flavor 식감Texture 풍미zest 종합 기호도Comprehensive preference map 실시예Example 4.84.8 4.94.9 4.94.9 4.84.8 4.854.85 비교예 1Comparative Example 1 2.12.1 2.02.0 2.32.3 2.12.1 2.122.12 비교예 2Comparative Example 2 3.33.3 3.53.5 3.73.7 3.43.4 3.453.45 비교예 3Comparative Example 3 3.23.2 3.33.3 3.43.4 3.43.4 3.323.32 비교예 4Comparative Example 4 3.73.7 3.43.4 3.13.1 3.03.0 3.303.30 비교예 5Comparative Example 5 3.33.3 3.13.1 3.23.2 3.43.4 3.253.25

상기 표 1에 나타나는 바와 같이, 본 실시예의 천연재료를 함유한 굴비 가공방법은 비교예 1 내지 5의 굴비 가공방법에 비하여 색감이 좋으며, 맛, 식감 및 풍미가 증진되어 종합적인 기호도가 매우 좋았음을 알 수 있었다.As shown in Table 1, the culinary processing method containing the natural material of this example had better color than the culinary processing methods of Comparative Examples 1 to 5, and the taste, texture and flavor were improved, and the overall preference was very good And it was found.

한편, 본 발명은 상술한 실시예로만 한정되는 것이 아니라 본 발명의 요지를 벗어나지 않는 범위내에서 수정 및 변형하여 실시할 수 있고, 그러한 수정 및 변형이 가해진 기술사상 역시 이하의 특허청구범위에 속하는 것으로 보아야 한다.While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. You must see.

Claims (1)

녹차잎을 세척하여 100℃의 끊는 물에 30초간 데친 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 녹차분말형성단계;
표고버섯을 세척하여 얇은 슬라이스 형태로 썰은 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 표고버섯분말형성단계;
함초를 세척하여 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 함초분말형성단계;
울금을 세척하여 얇은 슬라이스 형태로 썰은 후 햇볕에서 고르게 편 상태로 10일간 말린 다음 곱게 빻은 울금분말형성단계;
상기 녹차분말, 표고버섯분말, 함초분말, 울금분말의 천연재료와 탈수한 소금을 1:10 비율로 동시 용기에 넣고 하루에 2-3 차례씩 일주일간 반복으로 섞음으로써 소금에 녹차, 표고버섯, 함초, 울금 맛을 우러낸 천연재료혼합단계;
굴비의 속살에 상기 천연재료가 혼합된 소금을 염장한 후 굴비의 크기 및 중량에 따라 상온에서 4-12시간 동안 녹차, 표고버섯, 함초, 울금의 맛이 깊게 스며들게 하는 염장단계; 및
상기 염장된 굴비를 10마리 또는 20마리 단위로 엮어서 맑은 물에 3회 이상 세척한 후 건조대에 걸어서 자연 해풍에 의해 일정한 기간 동안 건조시키는 해풍건조단계로 이루어진 것을 특징으로 하는 천연재료를 함유한 굴비 가공방법.Green tea leaves are washed, boiled for 30 seconds in boiling water at 100 ° C, dried in the sun for 10 days, and finely ground green tea powder;
Shiitake mushrooms were washed and sliced into thin slices, dried in the sun for 10 days, and finely ground to produce mushroom powder;
Washing the green tea leaves and drying them evenly in the sun for 10 days, followed by finely ground green basil powder;
It is washed, cut into thin slices, dried in the sun for 10 days, and finely ground;
The green tea powder, the mushroom powder, the green tea powder, the natural material of the powder and the dehydrated salt were put into a simultaneous container at a ratio of 1:10, and the mixture was repeated 2-3 times a day for one week. Mixing of natural materials, flavored with green tea and turmeric;
Salting the salt mixed with the above natural ingredients in the fresh water of the gulbi, and salting the taste of green tea, shiitake mushroom, green tea, and ugum for 4-12 hours at room temperature depending on the size and weight of the gulbi; And
Wherein the salted gulbi is woven in 10 or 20 grains, washed in clear water three times or more, and then hanged on a drying rack and dried in a natural breeze for a certain period of time. Way.
KR1020150184196A 2015-12-22 2015-12-22 Method for processing dried croaker containing natural material and product thereof KR20170074655A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102039450B1 (en) * 2019-05-09 2019-11-01 최임준 Processing method for marine products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102039450B1 (en) * 2019-05-09 2019-11-01 최임준 Processing method for marine products

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